|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed turkey cooked to an internal temperature of 155F. Turkey placed in hot holding even after checking temperatures. CDI- Cooked to proper temperature.
Discussed with PIC the importance of checking the innermost area of turkey and checking in multiple areas. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P - Observed soup reheating since around 6 am reading 120F. No stirring of product had occurred. CDI- Discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Repeat - Observed three packs of turkey tight covered reading 58F. CDI- Uncovered.
Ensure that items are properly cooled at all times. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed several sanitizer buckets reading 50 ppm. CDI - changed out to read 200ppm. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - Observed cleaning needed in reach in storage cabinet. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. - 0pts - Observed cold faucet of hand sink near walk in cooler without much pressure causing water to be too hot for hand washing. Observed the hot water faucet near the back door to open on its own. Repair faucets. |